Recipe courtesy of Melissa Gaman for Food Network Kitchen

Peaches with Burrata and Prosciutto

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  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 4 servings
This no-cook side dish comes together super quickly and highlights summery peaches. Tossing the ripe fruit with a bit of vinegar doesn’t make them sour, rather it heightens the natural sweetness and nuanced flavors of the fruit.


  1. Toss 2 peaches (cut into wedges) with 2 teaspoons white balsamic vinegar and a pinch each of sugar, salt and pepper. Let stand 10 minutes. Spread 1 1/2 cups baby arugula on a platter and top with the peaches. Top with a 4-ounce ball torn burrata and 2 ounces torn prosciutto. Drizzle with olive oil; sprinkle with flaky salt, pepper, torn mint and chopped chives.